Ingredients
- 1 lb of lean ground beef
- 6 ounces cream cheese (softened)
- 3 large eggs
- 5 cups sliced mushrooms (white or cremini)
- 2 tablespoons butter
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to your taste
- Optional: a generous sprinkle of your favorite grated cheese
Instructions
Preheat the oven to 350°F (175°C) and lightly coat a medium-sized casserole dish with butter or cooking spray. Set it aside for later use
In a large skillet over medium heat, cook the ground beef until it’s browned and fully cooked through. Season with salt and pepper, then remove from heat and let it cool slightly.
In a mixing bowl or food processor, blend the softened cream cheese until smooth. Add in the eggs, one at a time, mixing until the texture is creamy and fully combined.
Gently fold the cooked ground beef into the cream cheese and egg mixture, stirring until the meat is thoroughly coated in the rich, creamy blend. Once combined, pour the mixture into your prepared casserole dish and spread it evenly with a spatula.
In the same skillet used for the beef, melt the butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they soften and develop a golden-brown color — about 6 to 8 minutes. For an extra burst of flavor, feel free to stir in a minced garlic clove. Season the mushrooms with dried parsley, salt, and freshly ground black pepper to taste.
Spread the cooked mushrooms evenly on top of the beef mixture. If desired, sprinkle some grated cheese over the top for added richness.
Place the dish in the oven and bake for 20 to 25 minutes, or until the center is set. Let it rest a few minutes before serving.
Notes
For best results, ensure your cream cheese is at room temperature before mixing. This prevents lumps and creates a smoother texture. Also, don’t overbake — once the center is firm, it’s ready. Overcooking can dry out the eggs and cause the cream to separate.